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I love to cook and practice yoga. When I think about what makes me happiest, it is a table full of people, drinking good wine, eating delicious food, enjoying each other's company and just taking in this wonderful life. If I could do anything I wanted I would own a yoga studio with a wine bar right next door. A place where you can come and let the day go and not feel pressure to be anyone but yourself. After a long, stressful day, nothing is better than yoga, a glass of wine and creating something delicious in the kitchen that you can share with the ones you love.

The result: A deliciously, light read and a flavorful, whimsical brunch.

For the fritatta I used 9 eggs. To those eggs I added about 4 tablespoons of heavy cream. I whipped the eggs and the cream together and added salt and black pepper to taste. To spice up the egg mixture I added sage, rosemary and thyme. I was generous with the spices so they would stand out amongst the cream, eggs and pancetta.

Next, I chopped the pancetta into pieces and cooked it on medium heat in a large, non-stick pan. When the pancetta began to crisp I added the asparagus and 3 chopped roma tomatoes. I sauteed the vegetables until the asparagus softened a bit. Then I poured the egg mixture on top.

I cooked the fritatta until the only liquid that remained was on top. I then added the fontina cheese to the top of the fritatta and put in a pre-heated 350 degree oven. When the eggs cooked through I set the oven to broil and browned the top of the dish.